JAM CRUISE #CURRYjam RECIPES

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Chicken Curry

Boneless Chicken in a
Yogurt based Curry

INGREDIENTS

2 pounds chicken thighs cut into pieces (fat removed)

6 Tbsp. oil

2 Cups ground onion pulp

1½ tbsp ground ginger

1 tbsp ground garlic

¾ cup plain yogurt

¼ cup tomato puree (Canned)

1-2 cups water

1 tsp cumin seed

6 whole cardamom pods

6 whole cloves

2 medium cinnamon sticks

2-2½    tsp. salt

1-1½  tsp. cayenne

2 tsp Coriander ground

¾ tsp Turmeric

¼ tsp ground cardamom

Chopped Cilantro for garnish

STEP 1
In a heavy bottom pan, heat the oil on medium heat and add cumin seed, whole cloves, whole cardamom, and cinnamon sticks. Once they sizzle and you can smell the spices, add the ginger and garlic.  Cook for 30 seconds to a minute until the mix is golden brown.

STEP 2
Add the onions and cook until the mix is golden brown. Then add the chicken and cook together until the chicken is nicely coated.  

STEP 3
Next add the ground spices including coriander, cayenne, turmeric, and salt.  Cook the meat for additional 10-15 minutes until tender. Then add the tomato puree and yogurt.  Cook for 5-7 minutes and then add water. Simmer for 15 to 30 minutes. When the fat ends up floating at the top, you know it is ready.  

STEP 4
Check the salt and garnish with chopped cilantro. Serve with rice or flatbread.  You can substitute any meat with this recipe but will need to adjust cooking time accordingly.  Lamb and Goat take two to three times longer to get tender than chicken.